|
Ingredients: (serves 4)
Preparation: For Small Calamari (Traditional Method)
The first step is to clean the calamari carefully, getting rid off the eyes. Put aside the cleaned tentacles and wings. In a fry pan with a good splash of extra virgin olive oil, add the chopped green capsicum, one onion and 2 garlic cloves. Chop all the veggies into cubes or small pieces and cook in the pan making sure that they sweat and don’t get burnt. Add a bit of salt to taste. Finely chop the tentacles and wings of the calamari and add to the veggies in the pan. Cook on a very low heat until the squid becomes soft. Once done, stuff the raw calamari tubes with the mixture and close with a toothpick. Put aside for later. Add a good splash of oil into the pan, add 1 chopped onion and the rest of the capsicum, garlic and the finely chopped tomatoes (or use tinned tomatoes). Cook for a few minutes and then add the calamari tubes. Keep cooking until the onion is soft and then add the wine. Leave to cook for 5 minutes on a high heat and taste for salt. To make the sauce, remove the calamari from the pan and remove the toothpicks. Add the ink and with the help of a food processor or hand blender, make a sauce with the veggies and the juices. Put the calamari tubes back in the pan and cover with the black sauce until the sauce thickens. Taste for the salt and garnish with chopped parsley. Serve with toasted bread. This dish can be accompanied with Calasparra Rice. For Large Calamari The first step is to clean the calamari carefully, getting rid of the eyes. Put aside the cleaned tentacles and wings. Finely chop the tentacles and wings of the calamari and cut the tubes into medium size pieces. Fry on a high heat until the calamari starts to brown, then cook on a very low heat. Once the calamari becomes soft put aside leaving the calamari in the pan with its juices. In a fry pan with a good splash of extra virgin olive oil, add all the chopped green capsicums, two onions and 4 garlic cloves. Chop all the veggies into cubes or small pieces and cook in the pan making sure that they sweat and don’t get burnt. Add the wine and leave to reduce slightly. Add the chopped tomatoes (or use tinned ones) and once cooked through use a food processor or a hand blender to make a sauce. Add the ink and the juice from the cooked calamari. Add a bit of salt to taste. Now combine the cooked calamari with the black sauce and cook until the sauce thickens. This dish can be accompanied with Calasparra Rice.
Chipirones Rellenos en su Tinta(Squid in Ink) |
